Soybean cereal and method for making same from soybean flakes
The invention relates to a soybean cereal having excellent nutritional, taste and texture properties; and method of making said soybean cereal from full fat, enzyme active soybean flakes made from mechanically dehulled soybeans.
1. A method of making a soybean cereal comprising the following steps:
A. placing full fat, enzyme active, dehulled soybean flakes in a water permeable container;
B. placing the water permeable container holding the flakes in boiling or near boiling water:
C. leaving the water permeable container holding the flakes in the water until cooked into cereal;
D. removing the water permeable container containing the cereal from the water;
E. opening the water permeable container; and
F. removing the cereal from the opened water permeable container and placing the cereal into a suitable serving receptacle.
2. The method of claim 1 including the additional step of adding milk selected from soymilk and dairy milk to the cereal.
3. The method of claim 1 including the additional step of adding a sweetener to the cereal.
4. The method of claim 1 including the additional step of adding flavoring to the cereal.
5. The method of claim 1 wherein the soybean flakes are made from clear hilum soybean variety.
6. The method of claim 1 wherein the soybean flakes are made substantially by the method set forth in U.S. Pat. No. 4,895,730.
7. The method of claim 1 wherein the water permeable container containing the soybean flakes is left in the water for about five to ten minutes.
8. The method of claim 1 wherein the water permeable container containing the soybean flakes is left in the water for about ten minutes.